Cinnamon Rolls
These homemade cinnamon rolls are soft, fluffy, and filled with a buttery cinnamon-sugar swirl. Topped with a sweet glaze, they’re a timeless treat perfect for breakfast, brunch, or dessert.
Prep Time 25 minutes mins
Cook Time 25 minutes mins
Rising Time 1 hour hr 30 minutes mins
Total Time 2 hours hrs 20 minutes mins
- 1 1-pound loaf frozen bread dough, thawed
- 3 tablespoons unsalted butter melted
- ⅔ cup brown sugar
- 1 teaspoon ground cinnamon
- ½ cup chopped walnuts
- 1 teaspoon water as needed for sealing
- ⅓ cup heavy whipping cream
- ⅔ cup confectioners’ sugar sifted
- 2 tablespoons milk
- 1 dash vanilla extract
Lightly grease two round cake pans with butter.
Roll out bread dough into a 6×18-inch rectangle. Brush with melted butter.
In a small bowl, combine brown sugar, cinnamon, and walnuts. Sprinkle mixture evenly over buttered dough.
Roll dough into a log, starting at the long edge. Moisten edge with water to seal.
Slice log into 20 even pieces and arrange cut-side down in prepared pans. Cover with a towel and let rise until doubled, about 90 minutes.
Preheat oven to 350°F (175°C). Pour heavy cream evenly over the risen rolls.
Bake for 25 minutes, or until golden brown.
While rolls bake, whisk confectioners’ sugar, milk, and vanilla extract until smooth. Drizzle over warm rolls before serving.
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For extra richness, replace the glaze with cream cheese frosting.
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To make ahead, refrigerate assembled rolls overnight, then bake in the morning.
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Add raisins or dried cranberries for extra sweetness.
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Rolls are best enjoyed fresh but can be reheated in the microwave for 10–15 seconds.